Heart-Healthy Chili

2 teaspoons olive oil
2 cups diced red onion (2 small), divided
1¼ pounds ground turkey
2 (15-ounce) cans low-sodium black beans
1 (28-ounce) can crushed tomatoes with puree
2 cups diced red bell pepper (2 medium)
1 quart low-sodium reduced-fat chicken broth
¼ cup ground chile powder (such as ancho, pasilla, or New Mexico)
1 tablespoon minced garlic
2 teaspoons ground cumin
2 teaspoons dried oregano
¼ cup cornmeal

In a large pot over medium-low heat, warm the oil and sauté 1½ cups of the onions until soft, 3 to 4 minutes. Add the turkey, breaking it into large pieces only (you don't want it to get too crushed). Brown briefly, then add the beans, tomatoes, bell peppers, broth, chile powder, garlic, cumin and oregano. Stir well and set the pot lid ajar. Simmer the chili over medium-low heat for about 30 minutes. Remove the lid and add the cornmeal while stirring. Leave the lid off and simmer another 15 minutes, until the chili thickens slightly. Serve with the remaining ½ cup onions sprinkled on top.

This is a great low-fat, reduced-sodium chili that will please lots of folks. Note that it uses chile powder, made from pure ground chiles, not chili powder. You can find ground chile in the spice section of most major groceries or in Latin American grocery stores.

Serves 8 to 10